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Meat Science|November 9, 2011
Use of polymerase chain reaction technology to detect a mutation associated with malignant hyperthermia in different pig tissuesA Houde, S A Pommier
Meat Science|November 9, 2011
The value of carcass weight, fat depth measures and eye muscle area for predicting the percentage yield of saleable meat in Australian grass-fed beef carcasses for JapanD L Hopkins, A H Roberts
Meat Science|November 9, 2011
Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part II. Volatile componentsL H Stahnke
Meat Science|November 9, 2011
Comparative study of two classifications of muscle fibres: Consequences for the photometric determination of glycogen according to fibre type in red and white muscle of the pigX Fernandez, L Lefaucheur, M Candek
Meat Science|November 9, 2011
Ultrastructure of mechanically tenderised pork muscleI Tyszkiewicz, A Jakubiec-Puka
Meat Science|November 9, 2011
Binding properties and colour of Bologna sausage made with varying fat levels, protein levels and cooking temperaturesJ Carballo, N Mota, G Barreto, et al.
Meat Science|November 9, 2011
Objective evaluation of pork quality: Results of on-line measurementsR Chizzolini, E Novelli, A Badiani, et al.
Meat Science|November 9, 2011
Effect of pre-rigor stretch and various constant temperatures on the rate of post-mortem pH fall, rigor mortis and some quality traits of excised porcine biceps femoris muscle stripsM Vada-Kovács
Meat Science|November 9, 2011
The effects of the ultimate pH of meat on tenderness changes during ageingA Watanabe, C C Daly, C E Devine
Meat Science|November 9, 2011
Influence of protein isolate from lupin seeds (Lupinus albus ssp. Graecus) on processing and quality characteristics of frankfurtersS Alamanou, J G Bloukas, E D Paneras, et al.
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